Rough rice (RR) is the conventional feedstock for parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wel...

The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C....

The endoplasmic reticulum-derived type-I protein body (PB-I) from rice endosperm cells is an ideal candidate formulation for the oral delivery of bioencapsulated peptides as tolerogens for allergen-specific immunotherapy. In the present study, PBs containing the deconstructed Japanese cedar pollen allergens Cryptomeria japonica 1 (Cry j 1) and Cry j 2 were concentrated by treatment with thermos...

The benefit of rice bran to human health is already wellknown. It is a rich source of fiber, vitamin B1, tocoferol and γ-oryzanol. Unfortunately, freshly milled rice bran has a short shelf life because of its high triaclyglycerol content, which tends to decompose into free fatty acids (FFA). The last are responsible for off flavor development during rice bran storage. In this research, hot scre...

There are several methods in assessing the traits of rice including destructive and non-destructive method. The objective of this study is to evaluate the amylose content (AC) on seven types of rice grain in Malaysia market by using the Near-Infrared (NIR) Spectroscopy. AC is one of the main criteria to determine cooked rice quality. Total of samples are 210, there are including two types of br...

Rice (Oryza spp.) is one of the most important food crops in the world, being planted on almost 11% of the Earth’s cultivated land area over a wide number of ecosystems (Khush, 2005; Maclean et al., 2002). Two species, Oryza sativa and O. glaberrima, are cultivated while other species are wild. Human selection and environmental factors have contributed to the genetic diversity in rice, particul...

a cause for breakage of rice kernels during the whitening process could be assumed to be due to the produced heat. it is partly because of abrasion and friction of grains produced by contact against themselves and/or against cone and concave. in this study the effect of different temperatures of brown rice on rice kernels' breakage during the whitening process was investigated. khazar cult...

BACKGROUND & OBJECTIVES The present study was carried out on stored rice variety PAU 201 in Punjab that was not permitted for milling and public distribution due to the presence of damaged grains at levels exceeding the regulatory limits of 4.75 per cent. The aim of the study was to determine fungal and aflatoxin contamination in the rice samples to assess hazard from the presence of damaged gr...

Cereal Chem. 74(6):864–867 Rough rice (cv. Bengal) was stored at four moisture contents (8.8, 10.7, 12.9, and 13.6% MC) and three temperatures (3, 20, and 37°C) for up to six months. The amylograph overall paste viscosity of the milled rice increased during storage. This increase was most apparent in all samples stored at 37°C. For rice stored at 20 and 37°C at all MC levels, a 30–50% increase ...